Claire is back in the studio kitchen for another round of “Try This at Home,” a series that guides you through different baking projects and techniques.
This time, she’s making a stunning classic: Paris-Brest, a ring of pâte à choux filled with praline-flavored mousseline.
Get the recipe:
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24 Comments
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Love finding my fave BA people here at NYT
The last time I tried making a Paris brest at home it came out of the oven completely flat 🥲 I was devastated…
Clair brings those home ec kinda vibes to these videos and I'm all for it. Absolutely love how she delivers the information…easily digestible.😏
claire is a foxx 🙂 call me 🙂
Could pecans be used as the nut ?
Dang, those aren’t Walmart eggs; they look so good.
What I love about Ms Claire is that she scrapes her bowls everything she makes something. Very thoughtful 💕
Really NYT Cooking? Her MOST show-stopping dessert? Hyperbolic headlines? Let us not get Buzzfeed here.
🙌🏻😋 Thanks Claire for sharing this delicious recipe !
Not easy. Many steps & good baking techniques required ! Grateful for guiding us through the process step by step !
The thing I most appreciate about Claire is how she explains the reason for doing something. It adds more dimention to the thing that you are making rather than just following the recipe without thinking about it.
made this for my parents' New Year’s eve dinner, it was so so good and quite simple to make, ily claire
Paris brest is one of my favourite pastries, It looks divine Claire thank you!
💋🍤
I love how claire always scrape to the last bits of the bowl or food processor. We dont wanna waste high quality ingredients anywhere (unless if we wanna lick it in the end😂)
Help! I'm making this for NYE and the NYT recipe calls for half a cup of butter (one stick) for the creme mousseline but Claire is clearly adding two sticks (at the 22:02 mark). Anybody know what's going on here??
Always love Claire! But the weird movement behind the camera is a no from me. Its just slightly unsteady and too inconsistent that it is distractedly. Additionally, why the zooming in and out? Feels very not-fluid
I am going to be using that pre-cutting the top for so many things! Cakes, sponge, choux…. such a great idea
in theory could you mix nut butter with plain caramel to make praline paste?
Vive la Claire! Can I make the pastry, mousse, and toasted nuts and then put together before serving? 🍾🥂🎉
Claire, you've made this over the top recipe seem doable. You're an amazing chef and teacher. This looks so incredibly delicious!
I’m attempting to make this dessert and came across an issue in the mousseline filling. In this video, it seems that Claire adds 2 sticks of unsalted butter (1 cup approx.) but in the nyt recipe online it says to add 1/2 cup of unsalted butter. Which would be the correct amount of butter to use in this recipe?
I made this a few years back, I used Nutella for the mousseline..was delicious!!
That looks fantastic and great tip about pre-cutting the top shell!
The title should read Safitz’ not Safitz’s